I have not been keeping up with my posts since joining a few years back, I frequent the forums for ideas, cook times, and cooking temps, but needless to say I have been lazy to post.

That is about to be remedied with the addition of my new Green Mountain Grill Jim Bowie smoker that I picked up and seasoned last night. Who wouldn't want to take pictures and post about such a magnificent creature?

To welcome the new smoker to the family, I have decided to make a weekend of it. Last night my Father, Brother-in-Lawn and sister prepared two fatties each, to go along with three racks of ribs and two whole beer can chickens.

Put meat thermometer in the breast from the top, almost where the shoulder is (thickest part) cook until internal reaches 165 and pull out beer can. Spatchcock chicken and cook for an additional 15 minutes to remove any excess alcohol.

Clarion
I would appreciate your thoughts on the temperature accuracy of your GMG. We purchased a new Jim Bowie this month and while we have only done 3 cooks we are already questioning the accuracy of the chamber temperature reading and food probe reading. Chamber temp shows it holds steady but seems to read much higher than true temp so cooks are taking 2 - 3 times longer. Food temp fluctuates 50+ deg with the lid not being opened and I suspect was part of the reason 2 pork butts couldn't be pulled forcing us to serve them like ham despite being in the smoker at what showed was 250 deg for almost 16 hours followed by an hour rest. I just picked up an Igrill 2 to try and figure out what is going on but won't be able to do any testing for a couple more weeks.
What are you seeing?
Thx